Sauteed Flounder With Tomatoes And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce10 | 2 | Servings | |
INGREDIENTS
| 12 | oz | Fresh flounder fillets -, 2 |
| fillets | ||
| Bayou Blast – {Emeril's | ||
| Creole Seasoning} see * | ||
| Note | ||
| Flour, for dredging | ||
| 1 | Egg, beaten | |
| Oil, to saute | ||
| 1 | T | Unsalted butter |
| 1 1/2 | t | Rinsed capers |
| 8 | Stuffed green olives, halved | |
| 1/4 | c | Thinly-sliced red onions |
| 1 1/2 | t | Chopped jalapeno peppers |
| 1/2 | c | Chopped tomatoes and juices |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Season the flounder fillets with Bayou
Blast. Dust with flour and dip into the beaten egg. In a large skillet
heat 1 tablespoon of oil over medium heat. Saute the fillets for 3
minutes on each side, or until they are just done. Set aside and keep
warm. Wipe out the skillet. In the same skillet, melt the butter, add
the capers, olives, onions, jalapenos, tomatoes and juices. Saute for
2 minutes. Top the flounder with the sauteed mixture, and serve. This
recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast
07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 109
Total Fat: 12.2g
Cholesterol: 203.5mg
Sodium: 718mg
Potassium: 375.6mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 29.4g